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The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.
Ireland's rich culinary heritage is brought to life in this new edition of Darina's bestselling Irish Traditional Cooking. With 300 traditional dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darina's fascination with Ireland's culinary heritage is illustrated with chapters on Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool.
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.
Providing an introduction to the art of Irish cookery, a collection of more than 250 traditional recipes includes dishes that range from Watercress Soup to Apple Amble Tart
Set your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's renowned cheeses. Starred-studded contributors include Kevin Dundon (host of PBS's Kevin Dundon's Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality). Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.
This collection of 150 authentic step-by-step dishes captures the heart and soul of Irish cooking. It is divided into chapters featuring the full range of ingredients from meat, poultry, and game to fish and vegetables, together with chapters on the Irish breakfast, breads and desserts.
The fourth edition of this popular book gives a new range of best-loved recipes from over forty historic Irish country houses, country hotels and restaurants throughout the country: Establishments featured are members of the premier association of country houses, The Irish Country Houses and Restaurants Association ('The Blue Book'), which is committed to the highest standards of accommodation, food and hospitality. The Blue Book is a member of the European Federation of Historic Houses This completely new edition reflects changing times in the hospitality industry: three of Dublin's top restaurants are now Blue Book members, thus elegant dishes from L'Ecrivain, Chapter One and Restaurant Patrick Guilbaud are included: Classic Country / City Chic! Recipes celebrate the natural riches of Irish land and sea that influence the cooking at these premier establishments: local seafood, freshwater fish, game, fruit, vegetables, herbs and farmhouse cheeses are all featured, often from their own gardens, farms and rivers
Celebrated chef Kevin Dundon takes on time-honoured, traditional dishes and ingredients and gives them a twist as only he can. The result is delicious, easy-going food that is perfect for everything from leisurely dinner with friends to a quick family lunch. Think modern takes on Rib of Beef, Lamb Stew or Brown Soda Bread - all with easy-to-follow instructions for replicating at home and presented against a backdrop of gorgeous country landscapes. Kevin's passion for freshness mixed with both simplicity and flair permeates his cooking. Whether it's a Smoked Fish Chowder or Wicklow Venison in Mulled Wine, Kevin uses simple seasonal ingredients to spectacular effect. Family gatherings - Christmas, Easter, a summer BBQ - are catered for, as well as easy meals for everyday dinners, lunches and brunches. Kevin's magic touch will transform anyone's cooking. Organised into sections such as Soups, Breads, Fish and Seafood, Poultry and Game, Meat, Vegetarian, Salads and Side Dishes, Something Sweet and Storecupboard, Sauces and Stocks, this book will fill you with enthusiasm for fresh ingredients and delicious comfort food.
The Shamrock and Peach is a unique book in many ways. It is a cookbook that explores the best of Ulster-Scots cuisine but is also the tale of an immigrant's journey, following in the footsteps of those Scots-Irish settlers who forged the trails of Appalachia years ago. It is a story of the many cultural overlaps that exist between the North of Ireland and the Deep South, celebrating those cultural expressions through the language of really good food. The first half of the book is set in the green fields of Ireland from where we cross the ocean to the American South to discover some wonderful food experiences that have their roots in the Emerald Isle. Filled with beautiful photographs of both regions, this cookbook will be a fun and interesting resource to browse through and use in your kitchen for years to come.
Presents a collection of recipes from all across Ireland, including tried-and-true family recipes, modern takes on traditional fare, and dishes with international influences.